"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach Lasagna Recipe

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This recipe for Spinach Lasagna, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Hannaford

Category:
Category:

Ingredients:  
Ingredients:  
1 16 ounce tub ricotta or cottage cheese
1 1/2 cups shredded mozzarella cheese
1 egg
1 10 ounce package frozen chopped spinach (thawed & drained, save juice and use for part of water)
1 teaspoon salt
1 teaspoon pepper (use less-1/2 tsp)
3/4 teaspoon oregano
2-15 1/2 ounce jars of spaghetti sauce or large jar
1 8 ounce pkg lasagna noodles, uncooked
1 cup water (use spinach water, then add to make a cup)

Directions:
Directions:
Combine ricotta, 1 cup mozzarella, egg, spinach, salt, pepper, oregano. Stir. Spread 1/2 cup spaghetti sauce in greased pan. Place 1/3 of lasagna noodles over sauce and spread with 1/2 cheese mixture. Repeat layers. Top with remaining noodles, spaghetti sauce, and 1/2 cup mozzarella cheese. Pour water (spinach juice) around edges. Cover securely with foil. Bake at 350 for 1 1/4 hours. Let stand 15 minutes before serving. Use a 9x13 pan.

Number Of Servings:
Number Of Servings:
6-8 servings

 

 

 

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